Creamy Chicken Enchilada Soup That Tastes Like a Hug in a Bowl

You know that moment when you’re craving enchiladas but can’t be bothered with all the rolling and baking? Yeah, that’s exactly how this soup was born. I stumbled upon this recipe on one of those freezing nights when I wanted all the cozy flavors of enchiladas without the hassle. Trust me, this creamy chicken enchilada soup hits every single note—spicy, creamy, cheesy, and ridiculously comforting. And the best part? You can have it ready in under 40 minutes.

Why This Soup Is an Absolute Game-Changer

Let me be real with you—I’ve tried countless chicken soup recipes, but this one? It’s become my go-to whenever I need something that feels like a warm hug in a bowl. The combination of tender shredded chicken, black beans, corn, and that velvety cream cheese base creates something magical. Plus, it’s got that perfect kick from enchilada sauce and green chilies that keeps things interesting without burning your face off.

What really sets this soup apart is how it manages to be both hearty and creamy without feeling heavy. You get all those classic Tex-Mex flavors swimming together in perfect harmony. IMO, it’s like someone took the best parts of enchiladas and turned them into soup form—and honestly, I’m not mad about it.

The Ingredients You’ll Need

Here’s the thing about this recipe: the ingredient list might look a bit long, but I promise most of these are pantry staples you probably already have. And if you don’t? Well, they’re all easy to grab on a quick grocery run.

For the soup base:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups cooked chicken, shredded (rotisserie chicken works perfectly here)
• 4 cups chicken broth
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned works great)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika

For the creamy goodness:

• 8 oz cream cheese, softened and cubed
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese

Ever notice how cream cheese just transforms everything it touches? That’s the secret weapon here.

Step-by-Step Instructions (Because We’re Making This Easy)

Getting Started

First things first—grab your biggest pot or Dutch oven. Heat up that olive oil over medium heat and toss in your diced onion. You’ll want to sauté it for about 4-5 minutes until it gets soft and translucent. Then add your minced garlic and cook for another minute. Your kitchen should smell absolutely amazing right about now.

Here’s a pro tip I learned the hard way: don’t skip softening that cream cheese ahead of time. Cold cream cheese is a pain to incorporate and you’ll end up with weird lumps floating around. Not cute.

Building the Flavor Base

Now it’s time to add your shredded chicken, chicken broth, enchilada sauce, green chilies, black beans, and corn to the pot. Sprinkle in your cumin, chili powder, and paprika. Give everything a good stir and bring it to a boil, then reduce the heat and let it simmer for about 15 minutes. This lets all those flavors get to know each other 🙂

The simmering stage is crucial—it’s where the magic happens. All those spices meld together with the broth and enchilada sauce to create this deeply flavorful base.

Making It Creamy (The Best Part)

After your soup has simmered and everything’s looking cozy, reduce the heat to low. Start adding those cubes of softened cream cheese, stirring constantly until they melt completely. Then pour in your heavy cream and shredded cheddar cheese. Keep stirring until everything’s smooth and velvety.

FYI, patience is key here. If your heat’s too high, the cheese might break or the cream could curdle. Low and slow wins this race every time. Once everything’s melted and combined, give it a taste. Need more salt? A bit more spice? This is your chance to adjust it to your liking.

Toppings That Take It Over the Top

Listen, you could absolutely eat this soup as-is and be perfectly happy. But why stop there when toppings can elevate this from great to phenomenal? I’m a huge believer in loading up my bowl with all sorts of goodies.

My favorite toppings:

• Crushed tortilla chips (for that essential crunch)
• Extra shredded cheese (because more cheese is always the answer)
• Sour cream or Greek yogurt
• Fresh cilantro
• Diced avocado or guacamole
• Sliced jalapeños if you like it spicy
• A squeeze of fresh lime juice

The tortilla chips are non-negotiable in my book. They add this amazing texture contrast that keeps every spoonful interesting. Plus, they soak up some of that creamy broth, which is just chef’s kiss.

Why This Recipe Works So Well

You might be wondering what makes this soup so consistently delicious. The answer lies in layering flavors. You’re not just dumping everything in a pot and hoping for the best. Each step builds on the previous one—sautéing the aromatics releases their flavors, simmering the broth with spices creates depth, and adding the dairy at the end keeps everything smooth and luxurious.

The combination of both cream cheese and heavy cream creates this incredibly rich texture that coats your spoon. Meanwhile, the enchilada sauce and green chilies bring that authentic Tex-Mex flavor without requiring you to make anything from scratch. It’s basically a shortcut that doesn’t taste like a shortcut, if that makes sense.

Make-Ahead and Storage Tips

Here’s some good news: this soup actually tastes even better the next day. Something about letting it sit overnight in the fridge allows all those flavors to really develop. I usually make a huge batch on Sunday and eat it throughout the week.

Storage guidelines:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months (though the texture might change slightly when reheated)
• Reheating: Warm gently on the stovetop over low heat, stirring frequently

If you’re planning to freeze it, I’d suggest freezing it before adding the cream and cheese. Then when you’re ready to eat, thaw it, reheat, and add the dairy components fresh. Trust me on this one—the texture stays much better this way.

Variations to Keep Things Interesting

After making this recipe about a million times (okay, maybe not a million, but close), I’ve experimented with some fun variations. Sometimes I’ll swap the chicken for shredded pork or even ground turkey. Other times I’ll add some diced bell peppers or a can of diced tomatoes with green chilies for extra veggie power.

Want to make it lighter? Use half-and-half instead of heavy cream and reduce the amount of cream cheese. It won’t be quite as decadent, but it’ll still hit the spot. Or if you’re feeling extra indulgent, add some queso fresco or pepper jack cheese into the mix :/

The Final Verdict

Look, I’m not usually one to throw around words like “perfect,” but this creamy chicken enchilada soup comes pretty darn close. It’s comforting without being boring, flavorful without being overwhelming, and easy enough that you can make it on a busy weeknight. Whether you’re serving it to picky kids, impressing dinner guests, or just treating yourself to something delicious, this soup delivers every single time.

Creamy Chicken Enchilada Soup That Tastes Like a Hug in a Bowl

Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

380

kcal

Total time

40

minutes

This creamy chicken enchilada soup is everything you love about enchiladas—spicy, cheesy, and comforting—turned into a cozy, 40-minute soup. Tender chicken, black beans, corn, and a velvety cream cheese base make it rich without being heavy. Perfect for busy weeknights or when you just need a big bowl of comfort.

Ingredients

• 2 tbsp olive oil or butter

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 cups cooked chicken, shredded (rotisserie chicken works great)

• 4 cups chicken broth (low-sodium if preferred)

• 1 (10 oz) can red enchilada sauce (mild or medium)

• 1 (4 oz) can diced green chilies

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup corn (frozen, canned, or fresh)

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• 8 oz cream cheese, softened and cubed

• 1 cup heavy cream (or half-and-half for lighter version)

• 1½ cups shredded cheddar cheese (or Mexican blend)

• Salt and black pepper to taste

• For serving (optional but highly recommended):

• Crushed tortilla chips

• Extra shredded cheese

• Sour cream or Greek yogurt

• Fresh cilantro, chopped

Directions

• Sauté the aromatics
  Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant. Don’t let it burn—nobody likes bitter garlic.
• Build the soup base
  Add the shredded chicken, chicken broth, enchilada sauce, green chilies, black beans, corn, cumin, chili powder, and paprika. Stir well to combine. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes. This lets all the flavors meld together and the chicken soak up that delicious broth.
• Make it creamy
  Reduce heat to low. Add the softened cream cheese cubes, stirring constantly until fully melted and smooth. Pour in the heavy cream and stir in the shredded cheddar cheese. Keep stirring until the cheese is melted and the soup is creamy and velvety. Taste and adjust seasoning with salt and pepper as needed.
• Serve and top it
  Ladle the soup into bowls and go wild with toppings. I never skip the crushed tortilla chips and a squeeze of fresh lime. A dollop of sour cream and some fresh cilantro make it feel like a proper restaurant bowl.

Notes

• Notes & Tips
  Make it lighter: Use half-and-half instead of heavy cream and reduce cream cheese to 4 oz. You’ll still get creaminess without the extra richness.
  Make it spicier: Add a pinch of cayenne, extra chili powder, or a diced jalapeño when sautéing the onions.
  Make it vegetarian: Swap chicken for extra beans (pinto or black) and use veggie broth.
  Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring often.
  Freezing: Freeze the soup (without cream and cheese) for up to 3 months. Thaw, reheat, then stir in fresh cream and cheese.
• Why This Works
  This soup is basically enchiladas in a bowl—no rolling, no baking, just big, bold Tex-Mex flavors in a creamy, comforting format. The cream cheese + heavy cream combo gives it that rich, spoon-coating texture, while the enchilada sauce and green chilies keep it spicy and satisfying. It’s the kind of recipe that feels fancy but comes together in under 40 minutes, which is exactly what we all need on a busy night.